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Creamy Roasted Tomato Gnocchi

Creamy Roasted Tomato Gnocchi for Cozy Weeknight Dinners

Creamy Roasted Tomato Gnocchi is a comforting and mouthwatering dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 18 oz Fresh Grape and/or Cherry Tomatoes Provides natural sweetness and acidity—substitute regular or Roma tomatoes if needed.
  • 2 medium Shallots Adds a mild onion flavor; red or yellow onions can be used as substitutes.
  • 10 cloves Garlic Enhances flavor complexity; feel free to use garlic powder if you're short on fresh garlic.
  • ¾ teaspoon Coarse Sea Salt Enhances overall flavor; adjust to your taste preference.
  • ¼ teaspoon Cracked Black Pepper Adds mild heat and depth; ground pepper works if you don't have cracked.
  • ½ teaspoon Smoked Paprika Introduces a subtle smokiness to the dish; feel free to switch to regular paprika if desired.
  • ¼ teaspoon Cayenne Pepper Adds a kick of heat; omit if you prefer a milder flavor.
  • 1 teaspoon Fresh Ginger Root Imparts warmth and brightness—minced ginger can serve as a great alternative.
  • 1½ teaspoons Coconut Sugar Balances acidity with a touch of sweetness; light brown sugar can be used if needed.
  • 4 sprigs Fresh Thyme Adds lovely herbal notes; substitute dried thyme in a smaller amount if necessary.
  • 3 tablespoons Extra Virgin Olive Oil Key for roasting and adding richness—any preferred cooking oil will work.
For the Gnocchi
  • 18 oz Fresh Potato Gnocchi The star of your dish; ensure it's egg- and dairy-free for vegan compliance, or choose other cooked pasta.
For the Sauce
  • Juice of 1 small lemon Lemon Juice Brightens the flavors beautifully; lime juice is a solid substitute if needed.
  • 1 cup Fresh Basil Leaves Complements the dish's flavor perfectly; dried basil or vegan pesto can also work great.
  • 5 tablespoons Coconut Cream Provides luscious creaminess to the sauce; alternative dairy-free cream options can be used if coconut isn't preferred.
For Garnish
  • Pinch Chili Flakes Adds an extra layer of spice for those who dare!

Equipment

  • Cast-iron skillet
  • Pot for Boiling
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC). Gather all your ingredients while the oven heats up.
  2. Prepare your fresh ingredients: stem your grape or cherry tomatoes, slice the shallots, peel the garlic cloves, grate the fresh ginger, and remove the thyme leaves from the stems.
  3. In a large cast iron skillet, combine the halved tomatoes, sliced shallots, peeled garlic, sea salt, cracked black pepper, smoked paprika, cayenne pepper, coconut sugar, grated ginger, thyme leaves, and olive oil. Toss everything together until well coated.
  4. Place the skillet in the preheated oven and roast for 35 minutes, checking to ensure tomatoes burst and shallots turn golden brown.
  5. About 10 minutes before the vegetables are done roasting, bring a pot of salted water to a boil and cook the fresh potato gnocchi until they float, about 2-3 minutes.
  6. After roasting, add the cooked gnocchi, coconut cream, lemon juice, and fresh basil to the skillet. Stir until the gnocchi is evenly coated in the sauce.
  7. Serve the gnocchi warm, garnished with a pinch of chili flakes and pair with a light salad or crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 64gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 750mgFiber: 6gSugar: 8gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze the gnocchi for up to 2 months.

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